Smoked or Oven-Braised San Marzano Pork Ragu

30 minutes Prep Time
5 hours Cook Time
6 Servings

A rich, Italian-style pork ragu made two ways: smoke-first and finished on the smoker, or seared and braised in the oven. Both versions start with high-quality San Marzano tomatoes for deep, balanced flavor. @castingandcookingbbq

Ingredients

  • 4–6 lb pork shoulder (bone-in or boneless) 
  • 4 tablespoons olive oil, divided
  • Italian seasoning (for pork only)
  • 1 large yellow onion, diced 
  • 6 cloves garlic, minced 
  • 2 tablespoons tomato paste 
  • 1 cup dry red wine 

  • 2 cans Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • 1 cup low-sodium chicken or pork stock 
  • 1 bay leaf
  • Parmesan rind, optional
  • pinch of sugar or honey, optional
  • red pepper flakes, optional

Instructions

Option 1: Smoke-First Method (BBQ) – Step one

Coat pork lightly with olive oil and season generously. Smoke at 250–275°F with apple, cherry, or light oak until bark forms and internal temp reaches 150–165°F (about 2½–3 hours). Remove and set aside. 

Step two

In a Dutch oven or deep pan, heat olive oil over medium heat. Sauté onion until soft, add garlic, then tomato paste and cook until brick-red. Deglaze with red wine and reduce by half. Stir in tomatoes, stock, and bay leaf. Add Parmesan rind, pinch of sugar or honey and red pepper flakes, if using these ingredients.

Step three

Nestle pork into sauce (liquid halfway up meat). Cover tightly. Return to smoker at 275°F and braise until fork-tender, 203–205°F internal (about 3–4 hours).

Option 2: Oven-Braised Method (Classic) – Step one

Heat olive oil in a Dutch oven over medium-high heat. Season pork and sear on all sides until deeply browned. Remove. 

Step two

Lower heat to medium. Add onion, then garlic. Stir in tomato paste and cook until brick-red. Deglaze with red wine and reduce by half. Add tomatoes, stock, and bay leaf. Add Parmesan rind, pinch of sugar or honey and red pepper flakes, if using these ingredients.

Step three

Return pork to pot, cover, and braise in a 300°F oven until fork-tender, 203–205°F internal (about 3–3½ hours).

Finish both methods

Remove pork and discard bay leaf (and Parmesan rind if used). Simmer sauce uncovered 15–30 minutes if needed to thicken. Shred pork and return to sauce. Serve over rigatoni or pappardelle, with creamy polenta or on hoagie rolls with provolone.

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